Carrot Cake II

PIn it

Introduction

This carrot cake combines grated carrot and warm cinnamon with chopped walnuts for texture and richness, all held together with oil-based batter that stays moist for days. The cream cheese frosting spreads easily over the cooled cake and sets as it sits. Expect a dense, flavorful cake that works equally well as a weeknight dessert or a make-ahead centerpiece for gatherings.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 65 minutes
• Servings: 12

Ingredients

Cake

• 450 ml (14 fl oz) vegetable oil
• 400 g (14 oz) plain flour
• 2 tsp bicarbonate soda
• 570 g (1 lb 4 oz) granulated sugar
• 290 g (10 oz) eggs
• 1 pinch of salt
• 12 g (½ oz) ground cinnamon
• 530 g (1 lb 3 oz) carrots, peeled and grated
• 150 g (5 oz) walnuts, chopped

Topping

• 200 g (7 oz) cream cheese
• 150 g (5 oz) granulated sugar
• 100 g (3½ oz) butter

Instructions

1. Mix all the ingredients together in a food processor for 5 minutes.
2. Pour batter into a cake tin 26 cm (10½ inches) in diameter.
3. Bake at 160°C (325°F/Gas 3) for 45 minutes.
4. Check to see if the cake is cooked, then remove from the oven and allow to cool for 10 minutes in the tin.
5. Unmold cake and place it on a cooling rack.
6. For the topping, place the cream cheese, sugar and butter into a mixing bowl and cream together until smooth and soft.
7. Spread frosting over the cake using a palette knife.

Variations

Add pineapple: fold in 150 g drained canned crushed pineapple before baking for a tropical sweetness and lighter crumb texture.

Switch to pecans: replace walnuts with chopped pecans for a milder, slightly buttery nut flavor.

Brown butter frosting: heat the butter in a small saucepan over medium heat until it turns golden and nutty (about 5 minutes), cool slightly, then cream with cream cheese and sugar for a deeper, caramelized taste.

Double-layer cake: divide the batter between two 20 cm tins, reduce bake time to 35–40 minutes, then sandwich the cooled layers with frosting before covering the top and sides.

Spiced frosting: add ½ tsp ground cinnamon and a small pinch of ground ginger to the frosting mixture for warmth that echoes the cake itself.

Tips for Success

Use a food processor to combine all cake ingredients—this ensures even distribution of the bicarbonate soda and prevents overmixing, which can toughen the crumb.

Let the cake cool in the tin for the full 10 minutes before unmolding; this prevents it from cracking or breaking apart while still warm.

The frosting spreads more smoothly if you let it sit at room temperature for 5–10 minutes after creaming, rather than applying it straight from a cold mixing bowl.

A palette knife dipped in hot water and wiped dry will help you spread frosting evenly without dragging crumbs into the topping.

This cake stores well unfrosted for up to 4 days, so you can bake it ahead and frost it closer to serving if that suits your schedule.

Storage and Reheating

Serve chilled or at room temperature straight from storage—no reheating needed. If you prefer the cake slightly warm, wrap a slice in foil and warm it in a 160°C oven for 8–10 minutes.

FAQ

Can I make this cake in advance?

Yes. Bake and cool the cake completely, wrap it unfrosted in plastic wrap, and store it in the fridge for up to 4 days. Frost it a few hours before serving so the topping sets.

What if I don’t have a food processor?

Mix the dry ingredients (flour, bicarbonate soda, sugar, salt, cinnamon) in a large bowl, whisk the eggs and oil together separately, combine the wet and dry, then fold in the grated carrots and walnuts by hand. It takes a bit longer but works just as well.

Can I reduce the sugar or oil in this recipe?

Not significantly. The oil gives the cake its characteristic moistness, and the sugar provides structure. You could reduce each by 10 percent without major impact, but much more will result in a dense, dry cake.

Is this cake suitable for nut allergies?

No—walnuts are a core ingredient. You could omit them entirely or replace them with sunflower seeds for crunch, but the flavor and texture will shift noticeably.